Description

Chana Masala is a bold and comforting North Indian chickpea curry that features a rich tomato-based sauce infused with warming spices like cumin, coriander, turmeric, and garam masala. It’s naturally vegan, protein-packed, and perfect for cozy dinners or meal prep. Serve with basmati rice or naan for a satisfying meal.

Ingredients

2 cups canned chickpeas (drained and rinsed)

1 medium onion, chopped

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 ½ cups chopped tomatoes (or 1 can diced tomatoes)

1 teaspoon cumin seeds

1 ½ teaspoons ground coriander

1 teaspoon garam masala

½ teaspoon turmeric

1 green chili, chopped (optional)

¾ teaspoon salt, or to taste

1 tablespoon lemon juice

2 tablespoons fresh cilantro, chopped

1 tablespoon oil (or substitute with broth for oil-free)

½ cup water (plus more as needed)

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Instructions

1. Heat oil in a skillet or pot over medium heat. Add cumin seeds and sauté until they begin to crackle.

2. Add the chopped onions and cook until golden brown.

3. Stir in garlic, ginger, and green chili (if using). Cook for 1 minute until fragrant.

4. Add ground coriander, turmeric, and salt. Stir well and cook for another minute.

5. Add chopped tomatoes and cook until they soften and break down, about 5–7 minutes.

6. Mix in the chickpeas and ½ cup water. Simmer for 15–20 minutes, mashing a few chickpeas to thicken.

7. Stir in garam masala and lemon juice. Simmer for another 2–3 minutes.

8. Garnish with chopped cilantro and serve hot.

Notes

For richer flavor, use dried chickpeas soaked overnight and cooked until tender.

Mashing some of the chickpeas during simmering thickens the sauce beautifully.

Add a pinch of sugar if your tomatoes are too acidic.